An Eisenhower High School (EHS) culinary crew composed of five student chefs competed at the Kansas Prostart Invitational on March 19th & 20th at the Wichita Marriott Hotel. This premier high school competition brings together teams from all across the state of Kansas to compete for scholarships and state-wide recognition. The event is hosted by the Kansas Restaurant & Hospitality Association (KRHA) and focuses on restaurant management and the culinary arts. During this intense contest, the team must complete construction of a three-course meal within a 60-minute time period and is not allowed to use any electricity. Additionally, they’re restricted to a 10’ x 10’ space and don’t have running water, so everything is gathered and ready before the time starts.
The EHS team served two plates of each dish for judging, and the menu was created entirely by the student chefs. Their menu included an appetizer (Shrimp Elote, created by Coen Douglass - EHS Senior), an entree (Latin Steak, created by Danae Loomis - EHS Senior), and a dessert (Sopapillas, created by Karli George - EHS Junior). Taylor Rosenberry (EHS Junior) was responsible for knife cuts for all the dishes, and Jaden Bedore (EHS Junior) performed as the team manager, keeping the team organized and providing time reminders and updates throughout the competition.
In addition to creating the menu and bringing it to life for the competition, the team was also responsible for preparing price sheets and cost evaluations for each dish. Each member plays an important role on the team, and they can’t be successful without one another’s hard work. EHS culinary students also get the perk of being mentored by renowned Chef Ben George, whose reputation around Wichita and the region is quite esteemed. He is currently part of the teaching staff at WSU Tech’s National Institute for Culinary & Hospitality Education (NICHE), and in the past has served rock stars and large crowds as executive chef at Intrust Bank Arena, and has worked in or led kitchens such as Siena Tuscan Steakhouse and Tallgrass Country Club. He was even named Mentor of the Year by KRHA in the 2024 “Stars of the Industry” Awards, and contributed personalized, private dinners that were recently auctioned off at the Oz, fundraising event, generating thousands in donations to the Goddard Education Foundation.
While the EHS team didn’t place in this year’s Kansas Prostart Invitational, EHS Family and Consumer Science (FACS) Teacher Kassady Meng said the competition went well and she is proud of her students’ contributions - specifically noting the team leader, Danae. “She (Danae) has done a great job creating her entree! She has taken a leadership role in the group due to her experience at the Redler Institute of Culinary Arts (through Butler Community College).” The Redler Institute is named for Scott and Betsy Redler, Scott being the co-founder and former COO of Freddy’s Frozen Custard & Steakburgers. Loomis attends as an Early College Academy student, while she finishes her time at EHS.
Loomis not only led the EHS team during the Prostart competition, she additionally has been invited to participate in a prestigious, long-standing competition for young chefs - The United State Jeunes Chefs Rotisseurs Competition. This event is part of The Chaine des Rotisseurs, the oldest and largest food and wine society in the world - founded in Paris in 1248. Her invitation to participate resulted from placing first in a recent invitation-only culinary competition arranged and hosted by Butler Community College’s culinary department on Feb. 19th. “I’m expecting it to be a pretty tough competition,” commented Loomis. “The first step is mastering the components of your dish.”
Whether it’s in the kitchen during FACS class, the Industrial Technology workroom, the computer lab during Marketing class, or the Engineering workshop, Career & Technical Education (CTE) courses offered in Goddard Public Schools offer an array of options for students to learn life skills that prepare them for their future careers. In doing this, USD 265 provides students with opportunities beyond the “traditional” school day and expands their horizons.